Cheesy Parmesan Squash Casserole

Many recipes for squash casserole call for yellow squash, but any summer squash will work well. Since yellow squash tends not to grow or store as well, I usually choose zucchini. A mix of the two would be great too! Though more of a side, I would gladly eat this casserole by itself because of how much I love it. My mom made a version of squash casserole almost weekly with the abundant crop from our family garden.

Preheat the oven to 350 and grease an 8 X 8 pan.

Chop into quarter slices:

6 medium squash (2 – 2 1/2 lbs.)

Heat a large pan over medium-high heat and also chop:

1 onion

Saute the onion and squash until the vegetables are tender and remove the pan from the heat.

Mix into the vegetables and stir until well-combined:

1/2 c. Parmesan cheese

1 c. shredded Cheddar cheese

1/2 c. sour cream

1/2 t. pepper

Pour the mixture into the prepared pan and top:

1 c. cracker or breadcrumbs

Bake at 350 for 20 minutes, or until everything is bubbly. Squash casserole goes well with almost any meal.

squash casserole

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